Based on the fancy packaging, Spicy Queso flavor and "Game Time" sub-branding, we were expecting a lot of flavor from these Pringles. ...
Asparagus, eggs and parmesan; a classic combination, but what would you make with that little lot?
If you think you could come up with something original, we’d love to hear about it.
We’re running a seasonal food blogging event lasting right through to the end of May; all you have to do is create a recipe using [...]
Water Droplet
"Taking interesting pictures in vineyards isn't easy. While many are surely picturesque, there is a lot of sameness in them -- row after row of vines -- and that repetition makes it easy to overlook little details like this that can be quite beautiful" -- Alder Yarrow
INSTRUCTIONS:
Download this image by right-clicking (Mac users, click and hold) on the image and selecting "save link as" or "save target as" and then select the desired location on your computer t...
There are some very exciting things happening behind-the-scenes in Washington, DC right now as it relates to the next USDA-recommended Food Pyramid and Dietary Guidelines set to be released in 2010. As I blogged about in December 2007, President George...
Diabetes Health seeks enthusiastic columnists of all kinds Does the subject of diabetes get you excited and motivated to pen your ideas and suggestions for dealing with it? Are you a diabetes professional, a layperson who has Type 1...
Talk about dedication to drinking - it's come to our attention that we're strictly amateurs. We've never even considered going to the great hereafter ensconced in a giant beer can, much less actually built the coffin and used it as...
I tried the Dagoba Prima Materia (100%), Ghirardelli 100% Baking Bar, Meiji Cacao 99% and Chocolat Bonnat 100% Cacao bars ... none was particuarly edible and some were downright terrible experiences.
About once a year, I get suckered into thinking that maybe, just maybe, cold cuts or some other meat-type product, mayonnaise or some other condiment type product, and soft wheat tortillas wouldn't be a horrible idea. This, in the common vernacular, is a wrap. Soon afterward I realize that I was horribly, horribly wrong.
They are sold everywhere now, from your grocer's deli, to franchised restaurants. My questions are - how and why? How did this happen? Why do people find these an acceptable s...
Filed under: Cookbook of the Day, Local Eating Farmers' Market and CSA season has finally started here in the Philadelphia area. The beginning signs of vegetal abundance and warmer weather has me delighted. Where I was once, just recently, totally uninspired by food and cooking, I am now itching to spend every free minute in my kitchen. Ivy Manning's new book, The Farm to Table Cookbook: The Art of Eating Locally has played a large role in this resurgence in food energy, as her books is f...
Filed under: Coffee shops, Fast Food, Food News The woman, an employee of a Tim Hortons coffee and donut chain in Toronto, gave a fussy toddler the tiny, 16-cent donut (called a "Timbit") to eat, and was promptly fired by her overzealous manager. The woman said she would have paid for the donut, but the store was busy and she had to work. As soon as Tim Hortons' corporate offices heard of the firing, they quickly issued a statement that the firing was a mistake (it was implied that the woma...
Several 100-foot wide sunny-side up eggs presently grace the city square of Leeuwarden, a town in the north of the Netherlands.
A recent study at McGill University in Montreal, Canada proved that ghrelin, a hunger-inducing hormone in our gut, enhances the image of junk food's yumminess. The stimulant is naturally activated when hungry, causing quarter pounders and greasy pizza to look overwhelmingly tasty and unavoidable, as if we're junkies looking at crack. Read
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Filed under: Recipes, Cocktails, Happy Hour Continuing with the theme week of numbered cocktails comes the 20th Century, from the book Vintage Spirits and Forgotten Cocktails . Wikipedia says it was created in the late 30s to help promote the introduction of the Hudson Dreyfus Engine, which powered the 20th Century Limited Train.
I like the color. Continue reading Thursday Happy Hour: 20th Century Permalink | Email this | Comments
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Quaker previously came out with a Breakfast Cookie which I thought was Diettrash (read the review). Seriously, a cookie - for breakfast? I don't care if has 20% of the RDA for fiber, a cookie should never be considered a...
Shabu Shabu is the new toast of the town. And speaking of toasts...
The specialty beverage industry particularly Smart Water is now the recipient of a clever parody from Brooklyn designer/photographer Till Krautkramer, whos rolled out an elaborate marketing campaign for a line of beverages called MeatWater. The website proudly declares that the drink uses only the finest protein for such High Efficiency Survival Beverages as Dirty Hot Dog, an authentic taste of the Big Apple you can sip through a straw! and Italian Sausage: Mangia...
Filed under: Newspapers, On the Blogs, in sixty seconds
Osteria pizza chef Jeff Michaud recently taught a workshop at Foster's Homeware on how he makes his smoky, thin pizzas (that start at $15 and go up from there). Inquirer food columnist Rick Nichols attended the class and thinks the best way to learn Michaud's secrets is through osmosis.
We all know that salads are best tossed with a simple vinaigrette. However, we don't always think of applying those oil and vinegar emul...
"Hamburger Matty" Jacobs linked to an online flash version of 1980s arcade hit Burgertime way back in 2005 here on A Hamburger Today. Unfortunately that link is dead, but fear not! I have found a new one here. Procrastinate away.
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Filed under: Snacks, Chocolate, On the Blogs If you forget about the second "L," this is rather gross, isn't it?
The color of the food doesn't help, as it's, um, brown. Not really sure where these are from, and because they have chocolate in them I'm going to assume they're not dog treats (though from the pic on the box that wouldn't be a crazy mistake to make).
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That's a lotta dough: Papa John's passes $1 billion mark in online sales. Kind of amazing, really, especially considering that PJ's has the worst online ordering system of the big three. That's a seven-year total, and the chain announced the news yesterday. "In 2001, the chain's online sales totaled $20.4 million. Last year, its online sales approached $400 million."
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May. 9, 2008 (12:32 AM EST) 